Crispy Calamari Recipe
charred tomato sauce, cherry peppers, parmesan, lemon aioli
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Ingredients
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Crispy Calamari
Charred Tomato Sauce
Lemon Aioli
Garnish
Method
Crispy Calamari
- 1
Prepare the Calamari
In a large bowl, combine the flour, cornstarch, salt, black pepper, and cayenne pepper. Mix well.
- 2
Coat the Calamari
Dip each calamari ring into the flour mixture, ensuring it's fully coated. Shake off any excess flour.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Calamari
Fry the calamari in batches, cooking for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Charred Tomato Sauce
- 5
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and minced garlic. Spread on a baking sheet and roast for about 20 minutes until charred.
- 6
Blend the Sauce
Once roasted, remove the tomatoes from the oven. Allow to cool slightly, then transfer to a blender. Add red wine vinegar and fresh basil. Blend until smooth.
Lemon Aioli
- 7
Prepare the Aioli
In a small bowl, combine mayonnaise, lemon juice, minced garlic, salt, and chopped parsley. Mix well until smooth and creamy.
Serving
- 8
Plate the Dish
Arrange the crispy calamari on a serving platter. Drizzle with charred tomato sauce, top with sliced cherry peppers, and sprinkle grated parmesan cheese. Serve with lemon aioli on the side.
